As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“Crunchy European parsnip chips are sweeter and more beautiful than those made with potatoes. Recipe source: Martha Stewart Living, November 2004. Ingredients: 1 pound of parsnips, peeled; 1 1/2 to 2 quarts of vegetable oil; coarse salt. Directions: 1. Use a vegetable peeler (preferably a rotating peeler) to cut each parsnip into long, thin strips until reaching the core; discard the core. Fold the strips apart by hand. 2. Heat 4 to 5 inches of oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a small amount of parsnip strips to the oil; cook, stirring with a metal wire or mesh skimmer, until pale yellow and crispy, about 30 seconds. Immediately transfer to a paper towel-lined baking sheet to drain. Season with salt. 3. Repeat with the remaining strips (adjusting the heat between batches to keep the oil at 365 degrees), transferring the cooked chips to the dry section of the lined sheet and seasoning with salt. Serve warm.”
Conner
27.04.2023 @ 01:26
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the given text in English:
“Crunchy European parsnip chips are sweeter and more beautiful than those made with potatoes. Recipe source: Martha Stewart Living, November 2004. Ingredients: 1 pound of parsnips, peeled; 1 1/2 to 2 quarts of vegetable oil; coarse salt. Directions: 1. Use a vegetable peeler (preferably a rotating peeler) to cut each parsnip into long, thin strips until reaching the core; discard the core. Fold the strips apart by hand. 2. Heat 4 to 5 inches of oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a small amount of parsnip strips to the oil; cook, stirring with a metal wire or mesh skimmer, until pale yellow and crispy, about 30 seconds. Immediately transfer to a paper towel-lined baking sheet to drain. Season with salt. 3. Repeat with the remaining strips (adjusting the heat between batches to keep the oil at 365 degrees), transferring the cooked chips to the dry section of the lined sheet and seasoning with salt. Serve warm.”